You will never buy granola again after making this homemade version! Say goodbye to that tooth-chipping stuff from the grocery store and hello to this crunchy deliciousness.
I love granola with yogurt and fruit for breakfast, but couldn’t find one that was any good. Everything I bought was so hard and a lot of it tasted like cardboard, even the pricey stuff. This recipe changed my world. It’s SO much better than anything I had purchased and it costs a lot less.
It’s a variation on one from The Pioneer Woman. That’s one of the great things about cooking, you can change recipes to suit your personal tastes. After making a few modifications, I landed on the version I’m sharing here, but I encourage you to experiment with different combinations. Coming up with your unique granola blend is part of the fun.
This one starts with rolled oats, raw pumpkin seeds, and nuts. Mix in maple syrup blended with some neutral oil, brown sugar, and a touch of salt, and bake it for 30-40 minutes. Stir in some dried fruit after baking, let everything cool, then transfer it to an airtight container. It will keep for weeks, if it lasts that long!
I opted for dried cherries over the dried cranberries the original recipe called for; they’re a bit softer and have more flavor. (I buy dried cherries in bulk and have had good luck with this brand.) You can use any dried fruit, just be sure to add it after the granola comes out of the oven. If you bake it, the fruit can get pretty hard, so stir it in at the end.
I also used pecans in place of the coconut flakes, because I love pecans y’all. Be advised, though, that nuts can scorch. If you decide to add them, be sure they don’t burn. It leaves you with a terrible flavor, which I know from personal experience.
This easy-to-make granola is bound to become a staple in your house. We love it so much that I make it every couple of weeks.
For other breakfast inspirations, try our Ultimate Banana Bread or Cinnamon Swirl French Toast!
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Homemade Granola
Ingredients
- 3 cups rolled oats
- 1 cup dried cherries
- 1/2 cup pumpkin seeds raw and unsalted
- 1/2 cup chopped pecans or other nuts
- 1/2 cup pure maple syrup
- 1/4 cup brown sugar
- 1/4 cup neutral oil like canola or grapeseed
- 1/2 teaspoon salt
Instructions
- Preheat oven to 300ºF.
- In a large bowl, add rolled oats, pecans, and pumpkin seeds, and stir to combine.
- In a glass measuring cup, add the maple syrup and oil, then the brown sugar and salt. Stir till well blended.
- Pour the maple syrup mixture over the oats and stir till everything is evenly coated.
- Lightly coat a large sheet pan with non-stick spray. Pour the granola onto the pan and spread it out evenly with a spatula.
- Bake for 35-45 minutes till golden brown. The baking time will depend on your oven. Stir the granola halfway through the baking process.
- When done, remove the granola from the oven and sprinkle the dried cherries on top. Allow it to cool completely, then transfer it to an airtight container and store at room temperature for up to two weeks.
Notes
- Using maple syrup instead of honey keeps the granola from getting hard.
- Oven temperatures can vary greatly, so start checking your granola at the 30-minute mark. The original recipe calls for 45 minutes of bake time, but mine is usually done in 35 minutes.
- Stir the dried fruit in after removing the granola from the oven. This will ensure it doesn’t get rock hard.Â